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Gazpacho Panzanella

Total Time

35mins

Prep 20 mins

Cook 15 mins

This yummy salad combines the classic Spanish soup with Italian bread salad. Go ahead and chop the vegs. and toast the bread ahead of time, then toss the salad just before serving because the bread will soak up the juices and become soggy if it sits too long. If you prefer your panzanella drier, just use less dressing. For a vegetarian version, leave out the chicken. Adapted from Cooking Light magazine.

Reviews

Most Helpful

Had this for dinner tonight -- loved it! I didn't have French bread, but I had a little round loaf of leftover bread from Longhorn Steakhouse that I really didn't want to go bad (just happened to be close to 4oz, too). I don't like green bell peppers, but I don't mind the red/yellow/orange ones, so I did half red, half orange. I used a Vidalia onion for this, too (I had way too many Vidalias lying around to justify purchasing a red onion for this). I tried it without the chicken first, but then decided to add some leftover grilled chicken breast for protein. I made this last night and tossed the veggies with the dressing right away, but kept the toasted bread and chicken separate until right before I wanted to eat it. I think I liked it better after it had a chance to chill for a while (and for the flavors to meld). Of course, that isn't saying much, since I loved it right away, too lol. Thank you for the lovely dinner, and thank you for rescuing my precious Longhorn bread (I couldn't have found a better use for it if I tried)!